Pol­ish ap­ple strudel

SERVES 20

Food and Travel (UK) - - Recipes -

For the dough 400g plain flour, plus ex­tra for dust­ing and sprin­kling

125g self-rais­ing flour

125g sugar

80ml veg­etable oil, plus 2tbsp for greas­ing and bak­ing

1tsp bak­ing pow­der

1tbsp white vine­gar

For the fill­ing

8 large Granny Smith ap­ples 125ml veg­etable oil

500g apri­cot or straw­berry jam 110g sugar, plus 50g sugar for sprin­kling

160g sul­tanas

4tsp ground cin­na­mon

32cm x 24cm bak­ing tin

Start this recipe at least a day be­fore serv­ing. Grease the bak­ing tin with 1tbsp oil.

To make the dough, mix the flours to­gether in a large bowl. Make a well in the flour and add the sugar, veg­etable oil and bak­ing pow­der. Im­me­di­ately pour the vine­gar on top of the bak­ing soda and wait a few sec­onds for the mix­ture to froth. With your hands, start to mix the liq­uid in the well, slowly adding 220ml warm wa­ter and bring­ing in the flour bit by bit to form a rough dough. Tip the dough onto a lightly floured work sur­face and bang it down a few times. Knead lightly for 2-3 min­utes un­til it be­comes smooth.

Di­vide the dough into 2 pieces for the 2 rolls of the strudel. Start­ing with 1 piece, knead lightly for 2 min­utes, adding a sprin­kle of flour from time to time, un­til you have a smooth ball. Re­peat with the re­main­ing piece. Rest the dough on the work­top for at least an hour, cov­ered with a tea towel.

Pre­heat the oven to 180C/350F/Gas 4. To pre­pare the fill­ing, peel the ap­ples and grate into a bowl. Take 1 piece of the dough and roll it out on a lightly floured work­top into a cir­cle, turn­ing it over from time and time and re-flour­ing the work­top if needed, un­til the dough be­comes al­most trans­par­ent and is around

60cm in di­am­e­ter.

Us­ing your hands, spread half the oil, then half the jam, over the dough. Spread half the ap­ple, in hand­fuls, on top of the jam. Sprin­kle half the sugar over the ap­ple, fol­lowed by half the sul­tanas. Sprin­kle the strudel with half the ground cin­na­mon.

Dust your hands with flour then, start­ing at the edge clos­est to you, start to roll up the strudel. Stretch and pull the rolled part to­wards you each time be­fore you roll it over and con­tinue un­til you reach the other side. Fold over the ends of the roll to seal. Coil the roll along the in­side perime­ter of the greased pan, seam-side down.

Re­peat with the re­main­ing dough and fill­ing and place in­side the other roll, coil­ing it in the cen­tre of the pan. Flat­ten the coils with your hands and spread both rolls evenly with the re­main­ing 1tbsp oil, then sprin­kle with the 50g sugar, us­ing it to fill any holes in the dough.

Us­ing the back of a knife, press in­den­ta­tions along the rolls about 4cm apart, as if you were mark­ing slices, be­ing care­ful not to pierce the dough.

Bake for 1½ hours or un­til dark golden. Al­low to cool, cover with cling film and chill for at least 1 day be­fore serv­ing. Serve at room tem­per­a­ture.

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